Vegan Spinach Dip
Vegan Spinach DipWhether you’re vegan or not, this spinach dip is just as addictive as the real thing, minus all the guilt.Marc Matsumoto
raw cashew nuts (3/4 cup soaked in water overnight and drained)
nutritional yeast (~1/4 cup)
apple cider vinegar
salt (~1/2 teaspoon)
spinach (175 grams cooked and squeezed)
onion (1 medium )
water chestnuts (diced)
extra virgin olive oil
- Add the tofu, soaked cashews, nutritional yeast, vinegar, and salt to the bowl of a high-speed blender (such as a Vitamix) and blend until it forms a smooth puree. If the blender won't spin, try adding a little water (or coconut milk) at a time and use the tamper to help it along. The mixture should have the consistency of pudding.
- Chop the roots off the spinach and put it into a large bowl. Wash the spinach under running water while agitating it with your fingers until the water is no longer muddy. Then, stop the water and give any remaining grit a chance to settle to the bottom of the water.
- Lift the floating spinach off the top of the water, leaving any remaining sand at the bottom of the bowl.
- Bring a large pot of water to a boil and add the spinach. Boil until the spinach is tender. 1-2 minutes.
- Drain the spinach, rinse with cold water and then squeeze the excess water out of the spinach.
- Chop the spinach into small pieces.
- Add the oil, onions and garlic to a frying pan and sauté over medium-high heat until the onions are a caramel brown color and have reduced to about 1/4 of their original volume.
- Add the water chestnuts and spinach and, sauté to heat through.
- Turn down the heat and add the tofu and cashew puree. Stir constantly until the spinach dip is heated through. Adjust salt to taste.
Drizzle with a little olive oil and then dust with paprika. Serve with vegetables and bread.